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Whole-Wheat Potato Bread Recipe

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This recipe for Whole-Wheat Potato Bread, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Nabors
Added: Tuesday, June 9, 2009


3 c. bread flour
1 c. mashed potato flakes
2 tsp. salt
2 pkg. active dry yeast
1 c. water
1 c. milk
c. margarine
c. honey
2 eggs
2 1/2 to 3 c. whole-wheat flour

Grease two 8 x 4 or 9 x 5 loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 c. bread flour, potato flakes, salt, and yeast; blend well. In medium saucepan, heat water, milk, margarine and honey until very warm (120 to 130) Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 4 minutes at medium speed. By hand, stir in 2 c. bread flour and 1 to 2 c. whole-wheat flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in remaining 1 to 1 c. whole-wheat flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85) until light and doubled in size, about 1 hour.

Punch down dough. Divide dough into 2 parts; shape into balls. Allow to rest on counter, covered with inverted bowl, for 15 minutes. Shape dough into 2 loaves; place in prepared pans. Cover; let rise in warm place until doubled in size, about 30 to 45 minutes.

Heat oven to 375. Bake 35 to 40 minutes or until deep golden-brown and loaves sound hollow when lightly tapped. Immediately remove from pans. If desired, brush with margarine. Makes 2 loaves.




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